Dairy-Free Swedish Meatballs with Gravy

Ingredients

• about 450 g Ground beef
• about 225 g Ground pork
• 1/2 cup Dairy-free breadcrumbs
• 1/4 cup Unsweetened applesauce
• 1 large Egg
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 tsp Allspice
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 2 cups Beef broth
• 1/2 cup Dairy-free heavy cream
• 1 tbsp Cornstarch
• 2 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, about 225 g ground pork, 0.5 cup dairy-free breadcrumbs, 0.25 cup unsweetened applesauce, 1 large egg, 0.5 medium onion (finely minced), 2 cloves garlic (minced), 0.5 tsp allspice, 0.25 tsp nutmeg, 1 tsp salt, and 0.5 tsp black pepper. Mix these ingredients gently with your hands or a spoon until just combined. Do not overmix.
2. 2Shape the meat mixture into small meatballs, about 2.54 cm in diameter. You should have approximately 20-24 meatballs.
3. 3Heat the 2 tbsp olive oil in a large skillet, at least 25.4 cm wide, over medium-high heat (205°C / 200°C). Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Brown the meatballs on all sides for about 5-7 minutes until they have a nice crust. Remove the browned meatballs from the skillet and set them aside on a plate.
4. 4Reduce the heat to medium (176.7°C / 175°C). Pour the 2 cups beef broth into the same skillet. Add the 0.5 cup dairy-free heavy cream. Bring the liquid to a gentle simmer, scraping the bottom of the skillet with a spoon to loosen any browned bits left from the meatballs. These bits add flavor to the gravy.
5. 5In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until smooth, creating a slurry. Slowly pour this slurry into the simmering liquid in the skillet while stirring constantly. Continue to stir until the gravy thickens, which should take about 1-2 minutes. The gravy is ready when it coats the back of a spoon.
6. 6Gently return the browned meatballs to the skillet with the thickened gravy. Reduce the heat to low (121.1°C / 120°C), cover the skillet, and let the meatballs simmer in the gravy for 15-20 minutes. The meatballs are cooked through when they are no longer pink inside and reach an internal temperature of 71°C.
7. 7Serve the dairy-free Swedish meatballs and gravy hot.

Substitutions

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